Purple Shiso Martini
This elegant cocktail can easily be made at home, but the enticing recipe sure makes a strong case for visiting our Toronto restaurant bar of the year. Herbal and floral with light baking spice and alpine notes, it showcases the remains of Vela’s summer garden, preserved for winter sipping.” We home-grow our herbs because it’s more sustainable and cost-effective,” says Goodfellow, “but they also just taste way better.” Store-bought green shiso will work perfectly fine for home bartenders, but he suggests doubling the quantity for the infusion.
INGREDIENTS
• 2 oz purple shiso gin*
• 1/2 oz dry vermouth
• 1/2 oz fino sherry
• 1/2 oz yellow Chartreuse
• shiso leaf or flower (optional)
METHOD
Combine gin, vermouth, sherry and Chartreuse over ice in a cocktail shaker. Stir. Strain into a chilled coupe.
*Combine 250 ml (1 cup) gin and 2 to 4 stalks of shiso in a non-reactive container vessel and refrigerate for 24 hours. Strain.
